ONE POT VEGAN CHILI MAC

Step 1

In a large dutch oven or pot, heat the oil/water over medium heat, saute the onion, garlic, peppers and tempeh for 5 minutes. Add the chili powder, cumin, paprika, oregano and salt, cook 1 minute, or until nice and fragrant.

Step 2

Add the tomatoes, pasta, beans, corn, and pour the liquids over top, give a good stir. Bring to a boil, cover askew, reduce heat and simmer at a gentle rolling boil for 10 minutes, or until pasta is tender. Season with salt and pepper. Add a bit of cayenne powder for extra heat if you like.

Step 3

Serve warm with optional toppings.

Step 4

Serves 6

Step 5

Leftovers can be stored in the refrigerator for up to 4 – 5 days in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 2 – 3 months.